June 29th, 2011
This comforting bake is nicely balanced in terms of nutrition; with fish, vegetables, pasta, herbs and dairy foods. For a quicker way to make the sauce, see page 188 in the book.
Serves 2 adults and 1 baby, generously
* 250g (9oz) pasta shapes
* 1 medium head broccoli, cut into large florets
* 25g (1oz) butter (preferably unsalted)
* 25g (1oz) plain flour
* 600ml (1 pint) milk
* 2 tbsp chopped fresh parsley (optional)
* 1 tbsp chopped fresh dill (optional)
* 3 skinless salmon fillets, cut into large chunks
* 50–75g (2–2½oz) cheese, grated, (or enough for topping)
* 25–40g (1–1½oz) breadcrumbs, stale or toasted (optional)
Cook the pasta in a pan of boiling water for slightly less than the time indicated on the packet (so that it’s ‘al dente’), then drain.
Steam or boil the broccoli until it is just starting to soften, then drain.
Preheat the oven to 180°C/350°F/Gas Mark 4. To make the sauce, melt the butter in a pan and stir in the flour. Cook gently until the mixture starts to bubble. Remove the pan from the heat and gradually add the milk, stirring constantly. Return the pan to the heat and bring to the boil, still stirring. Simmer until thickened, stirring all the time. Stir in the parsley and dill.
Arrange the salmon chunks in an ovenproof dish and add the pasta and broccoli. Pour on the sauce. Mix the
cheese with the breadcrumbs, then sprinkle over the surface. Bake in the oven for 30 minutes.
Serve warm with vegetables – steamed baby carrots and green beans or asparagus go particularly well with this dish. Check carefully to make sure there are no bones in your baby’s portion.
Categories: Recipes |